Preference and Underlying Molecular Basis of Pork: A Multi-Omics and Sensory Study

Consumer preferences for pork are increasingly prioritizing quality traits such as flavor and tenderness, which are often superior in Chinese indigenous pig breeds. The primary objective of this study was to explore the molecular basis of flavor traits using Rongchang (RR), Yorkshire (YY), and RR × YY (YR) breeds. The investigation focused on meat quality traits, along with untargeted metabolomics, lipidomics, and volatile flavor compound (VOC) profiling of the longissimus dorsi muscle. The results indicated that RR pork exhibited higher pH levels and overall acceptability. Analyses using electronic nose and tongue demonstrated that RR pork elicited stronger responses for W2S, W1S, and W1C sensors, as well as for umami and sourness. A total of 15 VOCs were identified as differing among the breeds. RR pork contained higher levels of benzothiazole and dimethyl sulfoxide, but lower levels of nonane, 2-methylheptane, and 2,4-dimethylheptane. Metabolomic analysis revealed 45 distinct metabolites, with a greater abundance of flavor precursors such as α-ketoglutaric acid in RR pork. Lipidomic analysis identified 22 different lipids, with triglycerides being more enriched in RR pork. Phospholipids, such as phosphatidylcholine (PC) and phosphatidylethanolamine (PE), varied by breed, with PC (e) being lowest and cardiolipin highest in RR pork. Correlation network analysis revealed that nonane, 2-methylheptane was the most connected flavor compound, positively correlating with certain lipids and metabolites, such as PC (18:1_18:1), PE (18:2e_22:6), PC (36:4) and 2-phenylglycine, and negatively correlating with PC (32:0e), SM (d41:1), N-hydroxy-2-acetamidofluorene, and histamine. This multi-omics approach provides a comprehensive view of the molecular signatures associated with pork preference, identifying potential biomarkers for meat quality that can be leveraged for future breeding strategies.